Warming Up For Winter: Our Favorite Soups and Stews

Soups and stews are pretty much the ultimate fall and winter food. Most recipes freeze well and can easily be doubled to feed a crowd (making them perfect for game day!). Most are also designed to cook low and slow for long periods of time, making them a great option for your slow cooker while you’re away at work all day.

You can easily make substitutions if there’s an ingredient you don’t like and they’re also perfect for using up all those veggies that are left in the fridge at the end of the week!

If you find yourself making the same couple of soup recipes over and over again, here are a few tips to encourage you to try something new!

Add a Unique Ingredient! Sometimes a seemingly everyday ingredient that isn’t typically used in soup can really give your bowl a flavor boost.

 Blackberry Beef Chili

Go Vegetarian! There are a lot of great meat-based soups and stews out there but they’re also a great chance to try out a vegetarian protein source. Things like beans and lentils are a great option.

Lentil Veggie Soup

Cabot Cheddar Vegetable Chowder

Eggplant Chickpea Stew

Say Cheese! Cheese isn’t just for sprinkling on top as a garnish. Make it one of the main ingredients for a flavorful soup.

 Spicy Beer Cheese Corn Soup 

Cheddar Cheese Soup.

Think Seasonal! Put your favorite fall veggies to good use in a soup recipe like this Butternut Squash Sage Soup or this Sweet Potato Chipotle Cheddar Soup.

The soup possibilities are endless, so grab your favorite pot and whip up a batch today! Here are a few more ideas:

Broccoli Cheddar Soup

Sweet & Spicy Mixed Bean Chili

Vegetarian Curry

If you would like to learn more about Cabot Creamery Cooperative, get more delicious recipes, or take a virtual tour of some of our 1,200 farm families, click here. If you find a recipe that you love on our site, please rate and review it – we appreciate your feedback!

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Regan Jones is Cabot’s National Nutrition Communications Manager and the main voice behind @CabotRD on Twitter. Self-described as a “registered dietitian by education and food-lover by birth,” she writes for the Cabot Creamery Blog from her home in Georgia.